“Cloud” or vascular browning in tomatoes
Open Access
- 1 October 1963
- journal article
- research article
- Published by Taylor & Francis in New Zealand Journal of Agricultural Research
- Vol. 6 (5) , 376-381
- https://doi.org/10.1080/00288233.1963.10423280
Abstract
Increasing the salt concentration of the nutrient solution by trebling the major elements failed to bring about a significant reduction in “cloud” score, whereas the addition of sodium sulphate or potassium sulphate to give approximately the same osmotic pressure resulted in a highly significant decrease in “cloud.” Both sulphate treatments caused significant changes in the level of calcium in plant material and in the ratio of monovalent to divalent bases in the leaves, whereas the treble major element treatment had little effect on these constituents.Keywords
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